We’ve been cooking with our home-grown herbs, basil and parsley, for a couple weeks now. We have been anxiously awaiting the arrival of our vegetables. I am so ready to be able to walk outside and pick out fresh veggies for lunch and dinner.
It’s amazing to me that 2 months ago, this jungle of a garden were just tiny little sprouts. I would go look at them in the morning, hoping that they hadn’t withered and died overnight. Now look, the plants are huuuuge.
My favorite part of the garden is our Japanese eggplant plant. It’s just such a pretty plant. I may be biased, purple (and green) are my favorite colors… put them together and I’m just in color heaven. For me, actually liking to eat the eggplant is a bonus, I’d probably be happy just growing the eggplant so that I can look at it – ha!
Now, what would a blog post about the garden be without showing off some cucumbers? The cucumbers were amazingly easy to grow. And from looking at the amount of yellow cucumber flowers on the vines right now… we’re going to have more cucumbers than we can possibly consume. So, in a few weeks I will be giving away free cucumbers.
Look at this cucumber… it’s the biggest one in the garden so far. At the rate it’s growing, I’m guessing that it will be in a salad or similar sometime in the next few days!
And I can’t forget about our little raspberry plant! It’s just starting to produce berries now. They’re so pretty!
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